Makes 2 small tarts
Easy
20 minutes
20 minutes
Preheat the oven to 180°C.
In a medium-sized bowl, combine the oats, almond, agave syrup and coconut oil.
Mix to form a sticky dough, then use to line the inside of a greased baking tin, pressing the dough against the bottom and sides of the tin. Bake for 15 to 20 minutes or until golden brown.
In the meantime, peel 4 apples and cut into large chunks. Place the chunks in a saucepan along with the cinnamon, star anise and apple juice.
Poach until the apples are cooked through and soft. Remove the spices and purée the apple with ½ cup of the saucepan juices until smooth. Peel the remaining apples, core and cut into thin rings. Poach in the remaining juice until soft.
Fill the tart cases with the apple purée and top with the poached apple slices.
Per serving: 2908.6 KJ, 10 g protein, 37 g fat, 75.3 g carbs
Cook's note: agave syrup is said to contain more fructose than glucose, resulting in a lowered GI and is said to be suitable for Diabetics. Find it at health shops.
